Renae SmithComment

Pumpkin & Peanut Curry

Renae SmithComment
Pumpkin & Peanut Curry

Relocating to a new country is hard!  Since being in Europe, I've struggled to find the 'same stuff' that I was so used to back in Australia.  Thanks to some amazing people, I've finally found Rude Health and their amazing nut milks and other goodies!  I first heard of these guys with their peanut milk drink - and then found out they have a HUGE range.  The legends at Rude Health have also shared 4 of their most popular recipes with me, and I will be sharing those with YOU over the next month!  

Enjoy, and as always - send me images of your creations!  I love seeing what you all cook!



Pumpkin & Peanut Curry

A curry that sits somewhere between South India and Sri Lanka, it combines peanut, coconut, cardamom and lime. It’s a fragrant, creamy, slightly mellow curry, but ramp up the chilli heat if you want a less mellow version.  You can mix and match to whatever squash is in season, but our favourites are sweet potato and regular butternut squash.

Prep time: 30 mins | Cook time: 10 mins | Serves: 4


  • 240g Rude Health Peanut Drink
  • 850g pumpkin or butternut squash, peeled deseeded and diced
  • 1tsp ground tumeric
  • 3 green cardamom pods, deseeded and ground
  • 1tbsp tomato puree
  • Salt & pepper
  •  2tbsp coconut oil
  • 1 red large onion, quartered
  • 1-2 small red chillies, de-seeded (use the seeds and/or more if you’d like this spicy)
  • 1cm piece of ginger
  • 2 curry leaves
  • 4 large, ripe tomatoes diced
  • 2tbsp peanut butter
  • 2tsp coconut sugar
  • 160g coconut cream
  • Zest and ½ lime (feel free to add more to taste)
  • 1 small bunch fresh coriander leaves, chopped


  1. Preheat the oven to 200c (fan). Coat the pumpkin in the spices, tomato puree and a tbsp of the oil. Put the coated pumpkin in a roasting tin and roast the pumpkin until soft, about 20-25 minutes.
  2. While the pumpkin is roasting, make the sauce by putting the onion, chilli and ginger with dash of water into a food processer and blending it into a paste.
  3. Heat a large frying pan on a medium heat and melt the remaining oil. Cook the onion, chilli and ginger paste for 1-2 minutes, stirring frequently to prevent burning. Then add the curry leaves and cook for another minute, until the curry leaves are fragrant.
  4. Turn down the heat slightly and add the chopped tomatoes to the pan. Allow these to cook down for approximately 10-12 minutes, stirring occasionally, until the pan’s contents resemble a think sauce.
  5. Next, add the peanut butter, sugar, coconut cream and peanut drink and simmer for another 8-10 minutes. Add salt & pepper to taste.
  6. Add the roasted pumpkin, be sure to scrape in all the lovely crisp bits from the tin. Allow this to simmer for another 2-3 minutes until everything is heated through.
  7. Finish by stirring through the lime juice and coriander. Check the seasoning and add more salt and pepper, if you wish. Serve with your choice of grain and/or raita .